This Skinny Vegan Pumpkin French Toast is only 90 calories per slice! It’s insanely delicious, healthy, nutritious and loaded with pumpkin flavour!

Happy September! I’m starting the month with some excellent news: a HEALTHY vegan french toast recipe!! We usually see french toast as an overindulgent, loaded with cream recipe, but not this delicious Vegan Pumpkin French Toast. It’s just as tasty as regular french toast, just as delicately crisp on the outside and soft on the inside, and just as satisfying. With just a few ingredient changes, I turned this into a dish you could actually have on a weekday morning without feeling guilty at all.

In true cliché form, I’m starting September with a pumpkin recipe. Of course it’s still very much summer but fall is most definitely on the way and I’m here to welcome it with open arms. This Vegan Pumpkin French Toast is so worth it though. I made vegan french toast stickslast year and you all seemed to love it so much that I knew I needed to include way more french toast recipes.

Can I just say, I want to smother everything with this pumpkin spice batter.

I used my trusted french toast batter and added in ½ cup of homemade pumpkin puree. Seriously, this TOTALLY transformed it! After adding in the pumpkin spice I wanted to gobble up both my and the Mr.’s share of french toast. Because I’m so kind, I did allow him to enjoy his toasts though. The pumpkin adds a depth to the flavours, a richness to the french toast, and makes it even more filling than before.

This pumpkin french toast remains way healthier than most because I used flax eggs which add tons of nutritional value, almond milk instead of the usual cream, and topped it with coconut cream instead of whipped cream. Between the pumpkin, flax seeds and the almond milk, you get a good amount of protein, fibre and vitamin A in each slice. It of course depends on the bread you use (I use regular whole wheat bread), but you’ll have about 90 calories for each slice of pumpkin french toast with all those nutrients packed in. Win, win.

Promise me you’ll try this, okay? You won’t regret it.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

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If you try this Vegan Pumpkin French Toast please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

This recipe is vegan. Flax meal is ground up flax seeds. Learn how to make a flax egg at this blog post. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up.

TO MAKE GLUTEN FREE You can make this gluten free by using a gluten free loaf of bread.

HOW TO STORE You can store these in the fridge or freezer with wax paper between them in an airtight tupperware container. You can reheat them in the toaster oven or on a griddle.

Oh I’ll definitely fix that! A flax egg is a vegan egg substitute. You just need to whisk 1 tablespoon of flax meal (ground flax seeds) with 3 tablespoons water and that’s a flax egg. I’ll try to do a detailed post on it also. I hope that helps! I’ve updated the recipe to reflect it in the notes. I hope you enjoy!

First recipe I’ve tried from your blog and it turned out perfectly! I selected your recipe because you don’t soak your slices and we like a dryer toast. My tweaks: a little more pumpkin puree (3/4 cup) and cashew milk instead of almond (our new favorite…a little creamier). Your recipes are simple and wholesome. Thanks for hosting a worthwhile site!

This was really lovely! I bought some vegan Texas toast for the bread. I wasn’t sure how it was going to turn out because I started cooking it on my non-stick griddle, which really didn’t work so well. It was rather mushy, despite the fact that the slices aren’t soaked. I think it really needs to be pan fried in either oil or vegan butter, like you mention. I saved it by toasting it in the toaster oven to dry it out a bit. I did it on 425 for about 7-10 minutes. The spices were perfect and this was incredibly delicious. Thank you! <3